Mussels Supremo

I love shellfish! Especially as the weather gets warmer. This recipe is so easy and full of flavor it’s also great to dip bread in the broth. (I didn’t tell you that!) Once again I forgot to take a picture so I just used a pict of a standard mussel- Sorry!!
Recipe SourceIngredients:
1 cup onion (diced)
2 tablespoons olive oil
4 tablespoons garlic (minced add more if you like)
1/2 teaspoon red pepper flakes (change to your taste)
1 bay leaf
1 teaspoon salt (kosher to taste)
1 teaspoon pepper (fresh ground)
4 ounces tomato (diced, del monte)
1 teaspoon basil
1 1/2 cups wine (white pinot girgio)
2 lbs mussels

Directions:
Take a large bowl and fill with cold water add mussels and 2 tbsps of flour let mussels sit in cold water for 10 – 15 minutes. Rinse in cold water. Scrub & debeard them if necessary. In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to saute for 6 to 10 minutes, add salt & pepper, tomatoes and basil – cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty italian bread — enjoy!

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